Sorakaya(Lauki/Squash) Coconut Gravy Curry

Found this fast, easy and tasty recipe while browsing some squash curry recipes. Wanted to try something different with this Indian squash other than the regular spice curries. I like the flavor of coconut in curries and thus, this recipe caught my attention. I am so sorry for not saving the original post’s address! 🙁 Have tried this a while before and it came out so well. This is a no-oil curry. Isn’t it interesting??? 🙂 It’s good if you can avoid oil in certain curries replacing it with some coconut. You won’t consume much oil that goes in the tempering and will just have the sufficient amount that’s there in coconut. Healthy indeed! This curry came out in watery consistency, but, indeed taste was good. Here it is… Happy Cooking!!!

1. Chop the Squash into cubes and keep aside. Meanwhile boil 3 cups(rice cooker measuring cup) water in a vessel with a pinch of salt.

2. As the water starts boiling, add the Squash cubes. Make sure that all the pieces are just immersed(it shd be just a touch) in the water. If not, add little more. Do not add too much(I guess this is what I have done… for which, the curry came out bit watery). Add salt and mix.

3. Cover the lid and cook them until the pieces turn out soft but not mushy. Check the softness with a fork.

2 Comments

I’m American, from the South. I love Indian cuisine am cuurois to explore. I like the presentation very much EXCEPT, I need to know the proportions of incredients: how MUCH Fenugreek!!??? How much cinnamon?? I often cook recipes of my own counry/region without measuring: this comes from initial training from mother and grandmother and years of practice. However, with your cuisine, I am a beginner. I like the recipe videos because they allow me to see and feel how to cook the dish. Thank you.